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Vegan Buttercream Frosting
This Vegan Buttercream Frosting is
silky-smooth
, luxuriously
creamy
and super
versatile
.
Course
Dessert
Cuisine
American
Keyword
vegan baking recipe, vegan buttercream, vegan frosting
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
cupcakes or 1 layer cake
Calories
57
kcal
Author
Rhian Williams
Ingredients
100
g
(
⅔
cup
)
raw cashew nuts
soaked in cold water overnight or in hot water for 15 minutes
2
tablespoons
maple syrup
(or sub any other sweetener)
4
tablespoons
unsweetened almond milk
(or sub water or any other plant-based milk)
1
teaspoon
vanilla extract
Instructions
Drain soaked cashews and add to a food processor along with all the other ingredients
Whizz until completely smooth - you will have to mix it around a few times to make it easier to blend up
Taste and adjust flavour if necessary, adding more maple syrup if you wish
The blending process will make the buttercream warm, so it's best left to cool before using to frost cakes
Keeps covered in the fridge for a few days
Notes
There are lots of different ingredients you can add to this buttercream frosting to flavour it for different types of cake:
cocoa
powder
matcha
powder
beetroot
powder
orange
extract, orange zest or marmalade
lemon
zest
lemon juice
for a
cheesecake
flavour
cocoa butter
for a white chocolate flavour
strawberry
, raspberry, cherry or
blueberry
jam
.
Add any of the above to the
food processor
with all the other ingredients before blending.
Nutrition
Calories:
57
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
8
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Calcium:
13
mg
|
Iron:
0.6
mg